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Khandeshi Chicken (Kala Chicken) Curry

Khandeshi Chicken (Kala Chicken) Curry Recipe

Khandeshi Chicken (Kala Chicken) Curry Recipe

Uzma Khan

Uzma Khan

** Khandesh is a dry region of Maharashtra, and there is a shortage of water and it is hot. This recipe belongs from the ... Read More

Cooking Time

Cooking Time

15 minutes

Meal Type

Meal Type

Main Course

Difficulty

Recipe region

Maharashtra

Ingredients For Khandeshi Chicken (Kala Chicken) Curry Recipe

  • For Masala 100 gms Dry coconut

  • 2 medium size whole Onion

  • For Wet Masala 2 Black cardamom

  • 5 to 7 Cloves

  • 1/2 tbsp Black peppercorns

  • 1 Star anise

  • 1/2 inch Cinnamon stick

  • 1/2 tsp Cumin seeds

  • 1/4 tsp Fennel seeds

  • 1/4 Mace

  • 1/4 tbsp Stone flower

  • 1/4 cup Coriander seeds

  • 1/4 cup fresh Coriander leaves

  • 3 to 4 Garlic cloves

  • 1/2 inch Ginger

  • Salt to taste for whole recipe

  • 1/2 tsp Turmeric powder

  • 1/2 tsp Degi red chilli powder

  • 1/4 tsp Asafoetida,

  • For Marination 10 to 13 Chicken drumsticks

  • 1 tsp Degi red chilli powder

  • 1/4 tsp Turmeric Powder

  • 1/2 tbsp Coriander powder

  • 1 tbsp Oil

  • For Cooking Masala 2 tbsp Oil

  • 1/2 tbsp Gram flour

  • For Cooking Chicken 2 tbsp Oil

  • 1 Bay leaf

  • 1 medium size Onion chopped

  • 1 Green chilli cut

  • Marinated Chicken

  • Cooked Masala

How to make Khandeshi Chicken (Kala Chicken) Curry Recipe?

  1. Burn the onions and Coconut on a direct flame until they are dark or black in colour, Turn occasionally them from all sides Peel the onion and coconut from upperside and chopped this
  2. For Wet Masala, In a pan, add coriander seeds and dry roast on low flame
  3. Add black cardamom cloves black peppercorns star anise add cinnamon stick cumin seeds fennel seeds mace stone flower dry roast on low flame until the pleasant smell comes
  4. Add sliced chopped dry roast coconut and roast
  5. Take roasted peeled onion, chopped this add chopped coriander and the dry roast spices.
  6. Add garlic cloves, ginger, turmeric powder, degi red chilli powder salt asafoetida and transfer this into a grinder jar and grind it till smooth paste Keep aside
  7. For Marination, Take chicken in a bowl add degi red chilli powder turmeric coriander powder, salt,oil and marinate well and keep aside
  8. For Cooking Masala, Heat oil in a kadai add prepared wet masala and saute it, continue sauteing until oil separates make sure masala should not burn to the bottom Add gram flour and saute it well add water gradually to cook masala till oil separates.
  9. For Cooking Chicken In large size kadhai add oil, once it's hot add bay leaf onion green chilli and saute it well
  10. Add marinated chicken, salt and cook on medium flame
  11. Add water and cover it with the lid and let it cook for 5 minutes
  12. Add earlier cooked masala and hot water and bring to a boil
  13. Again cover it with the lid and cook until the chicken is tender and completely cooked well
  14. Simmer until the gravy releases oil from top Garnish it with coriander and serve